Greek Shrimp & Rice Bowls
One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home. My filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy, speedy weeknight supper. They’re equally delicious chilled or warm – plus pantry staples seriously slash prep time.
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Ingredients
Adjust Servings
8.5 oz precooked brown rice pouch cooked according to package instructions | |
2 cups chopped baby spinach | |
1 lb poached or grilled shrimp | |
1 cup halved grape tomatoes | |
1 cup sliced roasted peppers | |
1 cup quartered artichoke hearts | |
1 cup canned chickpeas |
Vinaigrette
2 tablespoons olive oil | |
1/4 teaspoon dried oregano | |
4 teaspoon red wine vinegar | |
salt and pepper to taste | |
4 teaspoon warm water | |
1 tablespoon Dijon mustard |
Nutritional Information
353kcal
Calories
25g
Carbohydrates
28g
Protein
14g
Fat
1g
Saturated Fat
285mg
Cholesterol
1721mg
Sodium
420mg
Potassium
5g
Fiber
1g
Sugar
2400IU
Vitamin A
40.8mg
Vitamin C
228mg
Calcium
4.4mg
Iron
Directions
1.
Line up 4 medium bowls or storage containers.
Mark as complete
2.
Evenly divide ingredients across all 4 bowls in even piles. Whisk together vinaigrette ingredients and drizzle evenly over the top.
Mark as complete
3.
Sprinkle with optional garnishes.
Mark as complete
Notes
To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice. If your store doesn’t sell cauliflower rice, you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.
Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!
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